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Carre De Pore A L'Orange Recipe
|Pork end||2 Small, skinned (6 bones)|
|Onion||1 , finely chopped|
|Celery stick||2 , finely chopped|
|Fresh white breadcrumbs||2 Cup (32 tbs)|
|Orange||1 , rind grated, juiced|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Soft brown sugar||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
|Orange||1 , juiced|
|Worcestershire sauce||1 Tablespoon|
|White wine||2⁄3 Cup (10.67 tbs)|
|Stock||2⁄3 Cup (10.67 tbs)|
|Oranges||2 , sliced, fried in butter (for garnish)|
Serving size: Complete recipe
Calories 1357 Calories from Fat 268
% Daily Value*
Total Fat 31 g47%
Saturated Fat 16.7 g83.3%
Trans Fat 0 g
Cholesterol 66.1 mg22%
Sodium 1090.5 mg45.4%
Total Carbohydrates 242 g80.7%
Dietary Fiber 24.6 g98.5%
Sugars 157.8 g
Protein 19 g38.9%
Vitamin A 51.4% Vitamin C 541%
Calcium 56.3% Iron 38.7%
*Based on a 2000 Calorie diet
1)Get the butcher to trim the cutlets and make a guard of honour.
2)Fry the onion and celery in the butter.
3)Add the raisins, parlsey,bread crumbs,orange rind,salt and pepper. Mix well.
4)Now add orange juice to bind the ingredients togethr.
5)Pick a roasting tin, and add the guard of honour carefully. Now add the stuffing into the middle properly.
6)In a separate pan, add the sugar,orange and lemon juice and the worcestershire sauce. Let it boil.
7)Now pour this over the meat, and roast in moderatly hot oven(190° C, 375° F, Gas Mark 5) , for about 2 hours, basting regularly.
8)Now top the bones with cutlet frills.
9)Keep the tin aside, remove the fat from the juices and add wine and stock.
10)Now take a pan and boil the above, and season it well and serve with the pork.
11)Arrange the fried orange slices around the meat as garnish.